Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1887-03-10
Chnice Recines

rulL uNuluH.-0ut cup VI AAHAN9oN1f
/ one of milk, one teaspoonful of soda, two
/ eggs, three cups of flour, half cup OF
melted butter, one cup of raisins, and one
cup of currants. Boil two hours.
Raisin Cookies.--Three eggs, one cup
of butter, one and half cups of sugar,
one cup OF chopped raisins, one teaspoon
/ ful of soda dissolved in q little milk, one
( spoonful of spices, mixed; roll a little
I thicker than ordinary cookies.
/ A Good Cake without eggs.-Three cup
| fuls OF loppered milk, two cupfuls of
sugar, one cupful of butter, one cupful of
/ chopped raisins rolled in flour, one large
/ teaspoonful of soda. Put into one of the
cups OF loppered milk two or two and
/ half oupfuls of flour.
Soft Molasses Cake 49, One cupful of
molassos, two tablespoonfuls beef-drip-
! pings or lard, one teaspoonful soda disolv-
| ed in half a cupful of hot water, one pint
sifted -four, one tablespoonful ginger, one
/ teaspooufui cinnamon.
Ice-Cream WithoutL Cooking, 49, Five
/ pints new milk, three pints of sweet cream,
/ two pounds of A sugar, four eggs. Do
not beat sugar and eggs together, and
! davor to taste. If one has patent freezer
]
utes, or g little more perhaps the cream
/ is done To my notion this is tho best
have ever tasted.
Honey-Comb Pudding a cup of
hour, half cup of sugar, half cup of
milk beat these together well. Then add
four eggs well beaten. Into half pint
of molasses stir one teaspoonfull of soda
until it foams, and add this last. Bake
in slow oven. Eat with cream sauce or
beaten cream.
Poor Mans Pudding. Mix Thoroughly
two tablespoonfuls of cream of tartar
and one OF sal2ratus II one pint OF a0uT,
one cup of sweet milk, two and one-half
tablespoonfulls of butter, one cup of
white sugar, and two eggs. Bake or boil,
and serve with sugar or molasses sauce, If
fond of sweets. a little of the top of the
milk is better.
Potato Yeast Mash smoothly dozen
large, mealy boiled potatoes, mix with
them half pint of flour, half cup Of
sugar and a tablespoonful of salt, pour
on the whole quart of boiling water.
When lukewarm stir in cupfull of yeast
and when it is light put it in glass. can
or bottle cork tightly, and set in cool
place,
To make German dumplings quite a
favorite dish with many persons, procure
as follows:
Mix half pint of lukewarm milk or
cream with small cup of yeast; add two
ounces of sugar, two well beaten eggs,
six ounces of partly melted butter, and
two pounds of sifted -four. Beat the
whole thoroughly until light and spongy;
cover with cloth and let raise with q
gentle warmth. Turn out the dough on a
well Toured board; cut off eggsized
pieces, and lightly roll them into round
balls or ovals. Leave them on the board
to rise again. Put two ounces of butter
on Il broad, fat stew-pan, with desert
spoonful of sugar, and milk half an inch
deep. Let this boil; take up the cakes
gently and lay them close together ia the
boiling milk. Cover with lid and mt
! them in the oven till the milk is nearly
dried away, and the dumplings have a
} yellow crust. Take them carefully apart,
sift sugar over, and serve with any sweet
sauce or fruit. Nice with beater cream,
sugar and lemon.
The following recipe is for delicious
dessert styled peach cream, Take one can
. of peaches, half package gelaune, one
quart Of milk, four eggs, one cup powder
ed sugar. Soak the gelatine two hours in
half cup of cold water. Heat the milk
to boiling, add the yolks of the eggs beat
en- lightly with the sugar, ana take from
the fire. Dissolve the gelatine in a little
boiling water and strain into the custard,
taking pains to mix them thoroughly.
Drain the juice from the peaches add half
as much water and one cupfnl of sugar
and set over the fire. When the strip
thickons, drop in the peaches cut into
quarters. Stew gentle ten minutes and
set aside TO cool. When the c1eam is
nearly firm, wet plain mould and put in
a cupful of the cream, than a layer of the
peaches, alternating cream and peaches
until the mould is full. Let it stand sew
eral houls on the ice, turn out and pour
about the base the strip and a stiff merin-
que made of the whites of the eggs beaten
with little powdered sugar
Goldfish scolloped with mushrooms are
made in the following manner: Two
cupfuls of cold, boiled Goldfish (fresh)
picked" rather coarsely. One cupful
of good drawn butter, half can of
mushrooms, half a cup of fine crumbs,
pepper and salt, mince the mushrooms
and stew between the layers of the fish
IN DuLteieQ ClsHi UOlStluE as you 90
on with the drawn butter, seasoning with
pepper and salt. Cover the topmostl lay
err with drawn butter, then with crumbs,
stick bits of butter in these and bake,
covered half an hour then brown. You
can make this dish of salt cod, soaked
before il is cooked. In this case, beat
up a couple OF eggs in the drawn butter.
RULES OF SOCIETY.
Many persons, even Of good intelli-
gence, have dread Of general society,
and always ayoi if possible The
reason Of this is, they have led secluded
life in youth, and, therefore, never feels
at home in g large company. Besides
| they have an idea, that society" is gov
erned according TO an intricate code of
rules with which they feel themselves
quite unfamiliar, and they shun it lest
they should expose their ignorance. How
sim pie the rules Of the b EST society are,
is shown in the following verses:
a. 8